Bircher Museli

Serves 5 as main portion or 10 as snack

Ingredients

150g rolled or quick oats
500ml milk
50g dried cranberries
50g sultanas
100g chopped nuts
1 lemon, juice only
3 apples

500g low fat, full fat, or creamy Greek yoghurt (as desired)

3-5 tbsp. of honey to taste

Toppings: choose from seasonal fresh fruit your favourite dried fruit, nuts, toasted seeds, coconut, fruit compote etc.

Method 

Soak the oats for at least 4 hours (or overnight) in the milk. Grate the apples and mix with the juice of the lemon, the sultanas and dried cranberries and the honey. Roughly chop the nuts and add half, followed by the Greek yogurt.  Mix well together.

Serve in a tall glass and top with your favourite fresh seasonal fruit, fruit compote and remaining nuts. .

Makes 6-8

Doughnuts

250g strong flour 
60g caster sugar 
50ml water 
50ml milk 
1 egg
60g butter at room temperature 
2 tsp quick action yeast
Oil, for frying 

For the cinnamon walnut crumble

100g plain flour 
½ tsp cinnamon
4 tbsp walnuts, crushed 
40g brown sugar 
40g caster sugar 
60g butter 

For the lemon icing 

170g sifted icing sugar 
3 tbsp lemon juice 
1-2 drops of lemon food colouring 

To make the crumble, preheat the oven to 180C/Fan 160C/ Gas 4. 

Add the flour, cinnamon, walnuts, brown sugar and caster sugar together in a bowl and rub in the butter. 

Spread onto a lined tray and bake for 15 minutes until crispy. Then remove from the oven and leave to cool before running your fingers through it to crumble the mix. 

To prepare the donuts, warm the water and milk in a saucepan until just luke warm. Take is off the heat and whisk in the egg and butter. Place the sugar, flour and yeast into the bowl of an electric mixer with a dough hook attached and while the machine is slowly turning, pour in the warm liquid until a soft dough forms. Increase the speed and beat the dough for 5 minutes or until smooth.

Then place the dough in an oiled bowl, cover and leave in a warm, draught-free place.  The dough should rise and double in size in 1 ½ hours. Cut out 12 x 10cm square pieces of parchment.

Portlands Food Trucks

With more than 600 tiny kitchens at last count, Portland’s food-cart scene is legendary. So this week Cathrine takes a tour through some of the most popular ones with her guide and food truck aficionado Brett Burmeister.

Voodoo Doughnut

In this episode, Catherine takes a trip to Voodoo Doughnuts when she tries her hand at making these creative doughnuts. Their initial pastry offerings are a mix of the classic and the unconventional, and their various sideshow activities included legal weddings, concerts in the loft space atop Voodoo’s duct tape-muraled bathroom, and weekly Swahili lessons.

Slow cooked pulled pork in Boa Buns with a Red Onion & Fennel Slaw 

Makes 10 to 12 bao

Ingredients

300 g strong flour
2 teaspoon dry active yeast
60 g warm water
300 g strong flour
1/2 tsp baking powder
2 teaspoon salt
40 g sunflower oil

Method

Combine the yeast sugar and water in a bowl and rest for five minutes to activate. Mix all dry ingredients together add the oil, add the yeast liquid. Knead until a smooth dough is formed. Then allowed it to rest for one hour. Roll the dough to 1 cm thickness using a glass tumbler to cut out discs then cover in clingfilm and allow to prove for one more hour.

Prepare a bamboo steamer , place discs inside the steamer, and cook for 10 minutes until light and firm to the touch,remove from steamer and serve

Red Onion & Fennel Slaw   

Ingredients
1 medium fennel bulb
2 medium red onion finely sliced
1 garlic clove finely minced
1 pomegranate seeded
150 g mayonnaise
2 tbsp of whole-grain mustard
1 tbsp of chopped parsley
1 tbsp red wine vinegar

Method

Finely slice the fennel bulb and leave to sit in ice water for 30 mins to crisp up, drain & pat dry. Combine all the ingredients in a large bowl and mix well, once mixed check the seasoning , serve.

Slow cooked pulled pork

Ingredients

1 piece of pork belly around 500 g weight
40 g salt
40 g sugar
1 tablespoon of chopped time
1 clove of garlic
1 tbsp of fennel seeds
1 tbsp juniper berries

Method

Mix all the dry ingredients in a food processor. Cover the pork belly in the mixture and leave in the fridge overnight. Wash off “the cure” and put the pork belly and a roasting tin. Cook in a preheated oven at 160° for 3.5 hours, remove from oven, and allowed to cool a little. Remove the fat and break up the meat using 2 forks. Season with the meat in a sauce* of your choice (if you want to dress in a BBQ sauce see below).Add a good pinch of pepper, combine all the ingredients together in a small bowl.

Homemade BBQ Sauce

1 tsp fresh ginger, grated
1 tsp garlic, minced
1 tbsp carrot, grated
1 red chili, diced
2 tbsp oil
2 tbsp tomato puree
2 tbsp rice vinegar
4 tbsp soy sauce
2 tbsp brown sugar
3 tbsp cornflour
250ml water

Method

Grate the ginger, mince the garlic, finely grate the carrot, dice the chili and put them into a saucepan. Add the oil, cover and cook gently until everything is soft. Remove the pan from the heat. Put the purée, vinegar, soy sauce, sugar, cornflour and water into a bowl and stir until smooth. Immediately pour the mixture into the saucepan and return to the heat. Stir over a medium heat as the sauce bubbles and cook until the sauce has thickened, serve.

Blackrock to Portland Oregon

On this week’s episode of Tastes Like Home Catherine is taking a look back at her trip to eclectic Portland Oregon, first visiting Jacinta at her home in Blackrock. Also cooking up recipes that viewers say they miss from the states. Tune in Monday Nights 8.30 RTÉ One.